Hamptonites and those who long for the flavors of summer by the sea rejoice! Dynamic father-and-son team and co-owners Eric and Adam Miller transportedtheir popular seasonal sea-to-table concept Bay Kitchen Bar from East Hampton to Manhattan’s Upper East Side with Partner Richard Silver. Located in the space that formerly housed Hospoda, the new outpost gives New Yorkers a chance to experience Miller’s cuisine year round.

BKB is the latest project from the Millers, who couldn’t wait for the Hamptons to come back to life this spring. “We were lucky to be embraced by the local community our first season. When an opportunity to take over the restaurant space at Bohemian National Hall came along, we couldn’t resist the temptation to see our guests again, plus introduce our cuisine to a whole new audience here in the city,” says Chef-Owner Eric Miller. Like the East Hampton original, this restaurant will serve inspired cocktails and the best seafood and meats that local East Coast suppliers have to offer. For a Long Island native like Eric Miller, sea and farm-to-table is not a new trend, but a way of life, having built relationships with local sources over the past 30 years as a chef. With an emphasis on high quality ingredients and clean Mediterranean preparations, everything is expertly chosen to provide the freshest and best selection for his guests.

Crafting menu that blends favorites from Bay Kitchen Bar with some new seasonal additions, BKB’scrave-worthy Snacks like Fresh Jumbo Lump Crab Cake; Slow Cooked Short Ribs; seasonal Poached Asparagus with Seasonal Vegetables and crispy Montauk Pearl Oysters, are all great new options ,for a light bite alongside drinks. Plentiful Raw Bar selections like fresh and fabulous EasternOysters; Little Neck Clams; and marinated fresh fish salads made with Scallops, Harbor Fluke or Yellowfin Tuna are also offered to whet the appetite. First Course options ooze with comfort, from Miller’s signature Fisherman’s Soup; to Chickpea Crusted Fritto Misto that is the best I’ve had since Italy; and Braised and Seared Octopus with tomato-vegetable ragout, couscous and herbs that would do any Greek mama proud.

Seafood entrées of pan roasted fish and lobster rolls star on the Second Course menu alongside turf from the rotisserie and grill. Highlights include Bay Kitchen Bar’s signature Day Boat Sea Scallops, accompanied by a new spring blend of farro piccolo-grain salad and refreshing Champagne vinaigrette; and Mustard & Herb Crusted North Atlantic Tuna with a new basil potato & roasted peach cipollini glaze finish; while East Hampton Harbor Fluke with Sicilian capers, herbs, orzo and rainbow chard is a welcome new addition rounding out the offerings and is destined to become the signature dish. Poultry lovers will delight in Miller’s Roasted Herb-Stuffed Organic Chicken; and Slow-Turned Long Island Duck with wilted greens & dried cherries. The BKB Burger with aged cheddar, caramelized onions and special sauce; and BKB Hand-Shucked Lobster Roll have returned from the original menu for a more casual meal on a bun. Poultry lovers will delight in Miller’s Roasted Herb-Stuffed Chicken; and Slow-Turned Long Island Duckwith roasted golden potato, wilted greens & dried cherries. The Black Angus Sirloin Cheeseburger and BKB Hand-Shucked Lobster Roll have returned from the original menu for a more casual meal on a bun.

Finishing on a sweet note, desserts are prepared by Pastry Chef Lukas Pohl. Czech-born Lukas is a decorated pastry chef hailing from Prague’s Michelin-starred restaurant La Degustation Bohême Bourgeoisie, and most recently Hospoda. A student of the Culinary Institute of America, Lukas was also a pastry instructor at prestigious Czech cooking institutes for years. BKB’s dessert offerings include a Crème Brûlée Trio that mashes up flavor pairings from espresso & cookie to matcha & raspberries; the signature Dark Chocolate Black Forest Bombe presented with a sidecar of warm salted caramel that is ceremoniously poured over to melt the bombe open and reveal sweet cherry jelly inside; to a comforting Czech dish of Warm Strudel; and seasonal Summer Berry Rhubarb Crumble, all accompanied by house made ice cream and sorbets. A selection of dessert wines, Toby Estate coffees and teas by In Pursuit of Tea are offered to pair with dessert.

Partner and General Manager Adam Miller, a graduate of the wine program at the International Culinary Center, reprises his role overseeing operations and the dining room. Having worked alongside his father as Director of Operations at Madison and Main in 2013, he came along for the ride at Bay Kitchen Bar last year as a full-fledged partner. There, Adam put his creative talents to work co-designing the space and overseeing the dining room. He developed a reputation for showering guests with his unique brand of irresistible charm, welcoming them with a smile and making sure service hums. With a natural eye for design, Adam studied fashion and interior design at Pratt Institute, after which he founded home goods brand Waverly & Irving. Adam’s passion for fine spirits and wine lead him to curate an extensive list of spirits, which will delight connoisseurs of whiskey, rum and tequila alike. He also assembled an all-star team to collaborate on BKB’s beverage program, offering inventive cocktails and carefully curated wine & beer lists to accompany Eric Miller’s cuisine.

The Millers are thrilled to welcome mixologist Maura McGuigan as their Beverage Director for this new venture. Maura comes with an impressive résumé under her belt, having been the first female Head Bartender at Chicago’s The Violet Hour, as well as Chef de Bar at Daniel Boulud’s Bar Pleiades and General Manager at Booker and Dax here in New York. She was also the “woman on the ground” for Death & Co. founders David Kaplan and Alex Day at The Rose in Jackson Hole. The cocktails at BKB meld all the techniques and tools Maura has been acquiring in her arsenal over the past eight years. “Expect to have elegantly crafted vintage and modern classics as well as a seasonally changing menu of creative originals that will take cues from the cuisine,” says McGuigan. Signature cocktails range from the Dime-Store Diplomat, made with Four Roses Bourbon, muddled clementine & lemon, Assam tea and aromatic bitters, to the Beaumont Club, Prairie Organic vodka, Angostura bitters, orgeat, lime and egg whites. A wide and sophisticated selection of beers by the bottle and draft are also prominently featured, including Cricket Hill Brewery’s East Coast Lager.

Reappearing from Bay Kitchen Bar is Eric Heine, serving as Wine Director at BKB. He is on hand to help guests navigate through the restaurant’s wine offerings and perfectly complement their meal. Certified by the Court of Master Sommeliers, Eric has an extensive knowledge of wine, beer, and liquor. He has traveled through winemaking regions in South America, Canada and the west coast of the US, where he explored the wines of Washington, Oregon and California. He is passionate about European-style winemaking, which mandates tighter control over the soil, grapes and consistency of the wines, and is gaining popularity outside of Europe. The cherry-picked wine list at BKB is focused on small producer wines that are characteristic of their regional terroir. It includes a variety of bottles under $100 as well as a global selectionby the glass to pair with the menu. In true Hamptons fashion, each night kicks off with $1 Oyster Happy Hour from 5-7pm in the bar, including $5 Muscadet by the glass. We loved the wine list with lots of options under $50 and Mr. Heine’s expert advice, sans attitude.

Adam also brings Designer Scott Rominger to the team, a Pratt Institute friend with a degree in Architecture. A talented designer with a modern aesthetic, Rominger served as project manager for Rafael de Cárdenas’ firm Architecture at Large and worked on projects for Leong Leong before designing the original Bay Kitchen Bar interiors. He was called on again to reimagine the new space, as well as the restaurant’s visual elements from graphic design to social media. The Millers tasked Scott with transforming the mood of the room in just one month’s time. BKB’s ambiance echos the easy elegance and tranquility of the East Hampton original, but incorporates more upscale and modern muted tones with urban stainless steel touches.

The space has been thoughtfully renovated to retain some of the existing elements such as the walnut herringbone flooring, custom made furniture and see-through glass bar. The dining room has been cleared of communal picnic tables and filled with more intimate two and four tops. To provide guests with a comfortable dining experience, Thonet-style bentwood chairs upholstered in rich cobalt blue fabric hint at the maritime-focused menu, while the walls have been covered with textured fabric panels to both add warmth and reduce sound from New York’s noisy streets. A new low partition was added, creating a separate bar & lounge area as well as providing a central service station for efficiency. The overall atmosphere provides a modern yet comfortable experience that is on par with the cuisine.

The 1,430 sq. ft. space seats 44 for dinner and to accommodate walk-ins, a more casual 12-seat bar & lounge area with a prime view of the bartender in action shaking up signature concoctions. There is also a private dining spacefor up to 8 guests tucked away, and an open kitchen on the lower level.

BKB is open for dinner seven days a week, from 5-10pm weeknights and 5-11pm on weekends. The restaurant and Bohemian National Hall are both perfect venues for special occasions and private events of all sizes. For event inquiries, please call 212-861-1038 or contact Jacqueline Le Borne jaci@foodandco.com.

Let’s hope NYC will begin to offer more restaurants like BKB wonderful food, bar, wine, service and gentle prices. What more can you ask for. Well . . . I wish it were in my neighborhood.

There are three reasons to check out this long, narrow restaurant, peppered with pictures of Swifty, celebrated restaurateur Glenn Bernbaum’s perky pug. The most obvious is if you live in the neighborhood. The second is if you’re an in-the-light socialite (or wanna get a glimpse of some notable examples). The last is for some unexpectedly good food by executive-chef Stephen Attoe.Even the Melba Toast is house-made and delicious.

Truth be told, I have always had a place in my heart for this watering-hole-for the-rich with its cozy English manor-house back room with wood-beamed ceilings, bright laminated photos, skylight and windows sporting bamboo shades. (The warm atmosphere, enhanced by seasonal flowers, was created by renowned decorator Mario Buatta.)

Appetizers are just stylish enough to be fashionable — just familiar enough not to offend: Corn Fritters with Alaskan Salmon Roe and Crème Fraiche was as downtown-a-dish as Jumbo Lump Crabmeat on Tomato Aspic was fancied-up steak house. East/West Coast Oysters were beautifully fresh and a perfect compromise, between old and new.

Swifty’s Is Also Doing A Sunday Evening Lobster Dinner For Two With Choice Of Field Green Salad Or Corn Chowder, Homemade Ice Cream, Sorbet Or Cookies And A Bottle Of Either Red or White Wine For Just $125.00. Now that’s a real deal and the lobster is tender and juicy (2 steamed or grilled 1 & 1/4 pound Maine Lobsters, slaw & those fabulous fries).

Desserts are all homemade American adaptations and some are extraordinary, such as Classic Vanilla Meringue Cake that is light and luscious, Granny Smith Apple Galette, with Creme Fraiche and Lemon Pound Cake with whipped cream. Inquire if the Chocolate Soufflé is available, if so, go for it. The homemade Ice creams make a great sundae and what classic meringue cake!

The wine list is small and offers some good values under $60, like Chateau-Fuisse, Pouilly Fuisse, Tete de Cru, 2009 for $58: a best buy.

Service is very friendly and accommodating. On our visit, the Maître d’ Romana was wonderful. Since chef Stephen Attoe is part owner, he is hands on and in the kitchen, which explains the carefully prepared food. Swifty’s may be a club, but first timers get a warm welcome. For an extraordinary treat, observe the regulars and order a sometimes-on-the-menu Cheese Soufflé with Mustard Sauce. It is arguably the best in town. (It has now been added to the menu and remains a paragon of perfection).

Montebello is an Italian restaurant in the cherished sense of the genre.Located at the heart of Midtown, Montebello buzzes with excitement as a business lunch spot with high-powered patrons such as Mayor Bloomberg, Donald Trump, and Barbara Walters.

It is the most romantic of romantic rendezvous.” Celebrities such as Tony Bennett, Neil Simon, Kate Moss, Ron Howard, the Baldwin brothers and Michael Richards enjoy the beautiful private banquettes and soothing atmosphere of this elegant, unpretentious space. Owner Joe Bozic provides a dining experience virtually unrivalled in the city. The service is warm and attentive; the decor is artistic and inviting; and the food is sublime.

Classic cooking from the area near Trieste, Italy, is the inspiration for the quintessential northern Italian menu developed by generations of the Bozic family. Emphasis is placed on simple, fresh ingredients and Italian cooking methods. Fresh pastas are made in-house daily, and dried pastas are imported from Italy. All meals are complemented by a selection of hand-made breads baked according to traditional methods. Lunch and dinner menus include a selection of antipasti, soups and salads, house made pastas and a wide variety of desserts.

This hidden gem in the heart of Midtown is difficult to beat. With the intimate dining room you will enjoy elegance and provide impeccable service, the sort that New Yorkers frequent for power lunches or a romantic dinner. I love the laid back décor, tromp loil touches and lovely murals.

While there are many restaurant copycats and the modern-kitchen is becoming a factory of cliché. Montebello, a delightfully-traditional "New York Italian" restaurant, unabashedly shuns fad. The beige and pink L-shaped room with red leather banquettes, framed water colors, wall-recesses housing mostly Italian wines and a mahogany bar offers a gentle & civilized atmosphere.

The greeting by the owner is warm and welcoming, and the staff is always excellent). The bar makes a superb Negroni and the wine list has improved. The Travaglini Gattinara, made from the famed Nebbiolo grape offers fine value and there is a lovely Roero Arneis,Bruno Giacosa for around $70.

Simple items like PROSCIUTTO SAN DANIELLE, imported prosciutto with seasonal fresh fruits are lovey & Polipo (octopus salad) with steamed potato, red onions, caper berries, olive oil and lemon is well executed. Pastas are enormous and can easily be split as an appetizer or in-betweener. Crespelle, ricotta and spinach crepes in a fresh tomato sauce is delicious at Montebello, as is a perfect linguini and white clam sauce, garnished with only one in its shell, (we added a dash of hot pepper added for good measure).

It would be hard to find a better broiled veal chop: huge, juicy and pink as requested with an aromatic salsa verde. The roasted rack of lamb with Dijon mustard; aromatic breadcrumbs and dry white wine are lovely. This is, by far, the best food I’ve had at Montebello. Well the chef should know his stuff. He’s been there 8 years. Not designed for the gastro-molecular crowd, here is classic (and classy) cooking in a civilized setting, amidst warm glowing sconces and soft coral walls highlighting lovely murals.

There is a tempting dessert-wagon, but being sated, we should have chosen fresh blue berries & a bit of Parmesan cheese. Instead we went for the terrific cannoli, Italian cheesecake and tiramisu. Finish with some fine cappuccino and homemade Grappa and you’ll agree that Montebello at 120 E. 56th Street, Bet. Park & Lexington Avenues rates an A Major on The Walman Report.

Cascabel Taqueria East has enjoyed enormous media exposure since its opening. So much success, that it has opened a west side branch and both are in the expansion process. The spic and span, no nonsense décor and modest prices are only part of the story. Add to this warm, friendly service, knock out cocktails, served in glass jars (costing as little as $6 at Happy Hour), and modern inventive takes on authentic Mexican cuisine that is better than many of the top Mexican restaurants we visited in Mexico City.

There is a short, inexpensive and well chosen wine list and loads of excellent beers as well as flights of Tequila and Mezcal. But food is the thing and it is fabulous, as is the amazing operation, which would clone beautifully.

Cascabel is named after the deep red chili peppers the. Menu is priced for the budget-conscious but created for the foodie, and broken into five categories: “(starters), (sides), “tacos,” “ (entrees) and (desserts).

Don’t expect standard Mexi-junk food. The owners and chef are serious and what the atmosphere lacks in a fine dining experience (super-casual), it more than makes up for in quantity, quality and pricing.

They serve modern interpretations of traditional Mexican dishes. The signature cashable tacos are made from dried corn, treated and softened in lime water, not unlike the Aztecs used centuries ago. Drinks try top-shelf drinks from the bar, or select from a wide selection of craft beers, micro brews and wine, as well as the finest tequilas and artisanal mescals.

Make sure you check out the seasonal cocktail menu regularly too. They also offer refreshing, handmade drinks, made from citrus fruits pressed in an authentic Mexican juice squeezer and mixed with seltzer and organic agave nectar. In the mood for sangria, they make it fresh daily.

The house salsas and hot sauces are made to complement the food we serve. At Cascabel, It’s not just about food. From the moment you walk through the door, we invite you to relax with their Organic Tequilas, micro brews, and have fun piecing together your perfect meal!

There’s great espresso and what desserts: a terrific Tres leche,s fluffy sponge cake soaked in three milks and the best churros, cinnamon spiced mexican doughnut, to dip in chilli chocolate sauce you’ll ever taste.

Packed, noisy and a “no-reservation” policy but, for really great, natural and affordable Mexican food and drink, Cascabel is a joy and belongs at the top of any foodie’s Mexican list.

Cascabel is located at 1538 2nd avenue @ 80th street and 2799 Broadway @ 108th street. You will enjoy both dining venues

Manhattan’s most pleasant new restaurant find is this 45-seat restaurant, *Paname, named after a nickname for Paris. The executive chef/owner Bernard Ros—had closed the popular *Meli Melo following a fire in 2011. He makes his return to Midtown East with this casual and upscale French bistro. The kitchen turns out first rate Gallic classics such as plump escargots de Bourgogne, terrific mussels à la Marinière and a Provençal seafood bouillabaisse drizzled with garlic aioli that will make you think you are in France.

The veal chop is deliciously tender and beautifully sauced and all seafood is fresh and as good as it gets. Good European wines are available by the glass as well as the bottle, and beer choices include standards like Stella Artois and Heineken. There are white-clothed banquet, topped with butcher paper and comfortable tables. The walls are hang with Art Deco mirrors and large Erté-inspired paintings done by Parisian Beaux Arts students And oh what lovely vases of flowers..Don’t fail to sample the excellent desserts, such as crepes, doused with Grand Marnier liqueur. Paname would be a welcome addition to any neighborhood and If Mr. Ros can hold the prices. it may be the best value in upscale French cuisine on the east Side.

A far cry from its former incarnations as Copain (more notable for its location-use in the film “The French Connection” than its food) and Whylie’s, an on-again-off-again rib joint, Destino was a roaring success after just six weeks of operation, when it opened in 2006. Call it luck, Kismet or the power of publicity, but this pleasant east side Italian restaurant was still playing to a full house on the night of our visit. Customers were loving the traditional ‘home-style’ Italian cooking. Well, the chef-owner, Anthony Curko, is from the never-can-get-a-reservation Rao’s family.

And the causally elegant dining room is attractive with its bar-lounge, and large chandelier, as you enter and oil-on-canvas 40-foot Renaissance fresco on the ceiling. The main dining room may lack generosity in spacing its tables, but attractive leather banquettes, a lovely smoked mirror, soothing beige walls and loads of wall sconces create the right mood. On the downside, the noise level is high and the service, while friendly, can be slow. The greeting, by the attractive Anthony Curko,is warm and welcoming.

Not overly large portions guarantee a complete dining experience that will not have you walking away with that over stuffed feeling. A meal at Destino’s conjures memories of your Italian grandmother’s Sunday dinner, if she had lightened up the food, most of which is very good.

Chef Curko’s, meatballs in marinara sauce are two hefty players that put most versions around town into second field. Eggplant Rollatino, gently stuffed with Mozzarella is deliciously grease-free. Two pastas, linguini in white clam sauce and spaghetti carbonara are both al dente as requested and perfectly sauced. In the entrée division, a Roasted Rack of Lamb in a Brown Sauce, with Asparagus, Roasted Potatoes and Cherry Tomatoes was nice, but was eclipsed by a outstanding chicken Scarpariello, served on the bone with hot and sweet sausage, peppers and onions.

Desserts are standard: the ubiquitous Tartuffo, cheesecake: well you get it. The wine list is just a few pages, but there are enough options under $50 to please(best value is the delightful Roero Arneis D.O.C. Traisorì, 2010) and drinks are generous and well made. They were still packing them in as we left and the host said the restaurant was heavily booked all evening So for an honest, affordable Italian experience in this part of town, book well in advance.

The story of Moti Mahal Delux begins in the Imperial kitchens of the Mughal Empire, where royal chefs for Mughlai kings designed the rich, intensely flavorful, cuisine. In the early twentieth century, in the city of Peshawar, the founders of Moti Mahal brought this style of cuisine to the general public for the first time, beginning with the introduction of tandoor (clay oven) cooking, and specifically tandoori chicken. As their tandoori delights became more and more popular, Moti Mahal Delux opened over 100 locations throughout India, Nepal and London, to become one of the most admired and renowned Mughlai food destinations in the world.

Laura Weatherbee of L Weatherbee DesignStudio (who also created the interior for Bhatti Indian Grill) designed the simple, yet elegant space to be welcoming, contemporary, minimalist and New York chic, with light wood paneling and matching tables accented with warm earth tones; the space is easily divisible for private parties.

Headed by the talented chef Gaurav Anand, owner of Bhatti Indian Grill and the newly opened Indian street food concept Desi Galli on Curry Hill. Anand, born into a renowned culinary family in Punjab, India, trained with India’s master chefs, including Jiggs Kalra.

In Anand’s hands, the signature dishes of Moti Mahal Delux come alive with a perfect balance of flavors and textures. But you have to taste for yourself to truly appreciate the complexity of the signature Murgh Makhani (butter chicken), first created by the founders of Moti Mahal Delux, tender chicken is presented in a velvety sauce of creamy tomato. One thing that sets this delectable dish apart from others is that it is prepared with fresh tomato puree—made on premises—and freshly ground spices. You won’t find any canned ingredients in the kitchen.

And if your expectation of Tandoori Chicken is dark red, dry and well-done meat, you are in for a pleasant surprise. The meats cooked in the clay ovens of Moti Mahal Delux are moist, tender and flavorful, colored only by fragrant, lively spices. There’s no red dye here.

One of the greatest surprises is the signature Kaali Daal, black lentils and house-churned butter cooked for 18 hours in special six-layered copper pots imported from India. The result is a rich brothy puree of beans that is as addictive as the butter chicken. Another Moti Mahal Delux signature is the Masala, a fragrant curry prepared with a choice of goat brain (a North Indian favorite), crab, chicken or shrimp. Another not-to-be-missed dish is Kadi Patta Jheenga, grilled prawns cooked with curry leaves.

In addition to the classic recipes of Moti Mahal Delux, Biryani (layered rice dishes with vegetable, goat or chicken) and tandoori specialties, The chef has also added his creative twist to create some stunning appetizers including Roomali Khasta, a roll made for dipping with smoky sun-dried tomatoes, pine nuts and cheese; perfectly pan-seared scallops with mango chutney; and Crab Lehsuni, fresh crab removed from the shell tossed with butter and garlic.Most unusual of all, is the goat brain curry. Don’t let the title put you off. It is finely diced, delicate and delicious.

The traditional Indian breads, including Roti, Naan, Kulcha and Parantha, baked to order in the clay oven, are flavored with fresh ingredients—garlic, mint or onion—and spices, are perfect for sopping up the addictive sauces.

Desserts include Phirni, smooth blended rice pudding, Kesari Kulfi, Indian-style ice cream flavored with saffron and pistachio, and unique Paan Shots, made with the Betel leaves favored in Indian cuisine for their digestive properties.

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